BRIE AND ASPARAGUS IN PHYLLO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 8 (2-piece) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
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aqulas 77
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning.
Aline Ingabire
[email protected]This recipe is a keeper! The brie and asparagus are a perfect match and the phyllo dough is the perfect wrapper. I will definitely be making this again.
Mortuz Ali
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The brie and asparagus are a classic combination and the phyllo dough adds a touch of elegance. It's also a great make-ahead dish, which is always a bonus.
Rashid Sethi
[email protected]This recipe was easy to follow and the results were delicious. The brie and asparagus pair perfectly together and the phyllo dough adds a nice flaky texture. I would definitely recommend this recipe.
Janell Whitcomb
[email protected]I made this recipe for a dinner party last night and it was a huge hit! The combination of brie, asparagus, and phyllo dough is divine. The brie melted perfectly and the asparagus was still crisp-tender. The phyllo dough was flaky and golden brown. I